Smoked Pimiento Cheese Crostini and The Masters

It's Spring and you know what that means...it's Masters Week once again at our house.  We're all about Egg Salad or Pimiento Cheese Sandwiches and the upcoming Masters Champions Dinner.

I have played around with a few different Pimiento cheese recipes for fun every year during Masters week and found this new one, which we are sure is now our new favorite!

Smoked Pimiento Cheese Crostini

Courtesy of Taste of Home

48 slices French baguette (1/4 inch thick)

Carmelized Onions:

2 Tbl canola oil

2 large onions, chopped

1/2 cup beef broth

2 Tbl balsamic vinegar

1-1/2 tsp sugar

1/2 tsp salt

1/4 tsp pepper

dash dried rosemary, crushed

dash dried thyme

Pimiento Cheese:

2-1/2 cups shredded smoked Gouda cheese

2-1/2 cups shredded sharp cheddar cheese

1/2 cup mayonnaise

2 jars (4 ounces each) diced pimientos, drained

1 tsp Worcestershire sauce

1 tsp hot pepper sauce

1/2 teaspoon garlic powder

1/2 tsp pepper

1 bacon strips, cooked and crumbled

Preheat oven to 400 degrees. Place bread on baking sheets.  Bake 4-6 minutes or until light brown.

In a large skillet, heat oil over medium heat.  Add onions; cook and stir 4-6 minutes or until softened.  Stir in broth, vinegar, sugar, and seasonings.  Reduce heat to medium-low; cook 12-15 minutes or until liquid is evaporated, stirring occasionally.

In a large bowl, toss cheeses; beat in mayonnaise, pimientos, Worsestershire sauce, pepper sauce, and seasonings.  Spread 1 Tablespoon mixture over each bagueette slice; top with 2 teaspoons onion mixture.  Sprinkle with bacon.  Bake 3-4 minutes or until cheese is melted.

One Year Ago: 3rd Annual Masters Champions Dinner - Spanish Style Paella

Two Years Ago: Queen Elizabeth's Drop Scones

Three Years Ago: Mike's Marinating Mess

Four Years Ago: Chicken with Gorgonzola Sauce

Five Years Ago: Cheesy French Dippy